Nectaron® was developed by New Zealand's Plant & Food Research. The triploid hop that is a sister of Waimea™.
Based on the bio makeup of Nectaron®, it creates a different profile when used with American and English yeast. Best used late and for dry hopping.
Nectaron® is named by putting together "Nectar of the Gods and Ron Beaston, the principle scientist at Plant and Food Research.
|Profile||Intense tropical fruit and citrus aroma. Tropical fruit is pineapple and passion fruit while the citrus is grapefruit. Peach.|
|Beer Styles||India Pale Ale, North East India Pale Ale, Pale Ale|
|Alpha Acid||10.5 - 11.5%|
|Beta Acid||4.5 - 5.0%|
|Cohumulone||26.0 - 28.0%|
|Total Oil||1.7 ml/100g|